Chicken Chili

Name: Chicken Chili
Ingredients: 1 lb ground chicken thighs; 1 large white onion; 1 small green pepper; 1 small red pepper; 2 minced fresh garlic cloves; 2 tablespoons chili powder (or to taste); red pepper flakes, for added heat (optional); 14 ounces stewed tomatoes (italian style is what I use); 2 tablespoons tomato paste; 14 cup water (if you wish) or 14 cup chicken broth (if you wish); 15 ounces red kidney beans (use black beans or a mixture if you prefer)

11 ingredients

15 steps

Ingredients

1 lb ground chicken thighs
1 large white onion
1 small green pepper
1 small red pepper
2 minced fresh garlic cloves
2 tablespoons chili powder (or to taste)
red pepper flakes, for added heat (optional)
14 ounces stewed tomatoes (italian style is what I use)
2 tablespoons tomato paste
14 cup water (if you wish) or 14 cup chicken broth (if you wish)
15 ounces red kidney beans (use black beans or a mixture if you prefer)

Directions

1

In a non-stick skillet brown ground chicken thighs.
2

Dice white onion, green pepper, red pepper.
3

Chop garlic cloves.
4

Add to browning meat in skillet.
5

Saute for 5 minutes until veggies just start to become tender.
6

Add chili powder and stir well to coat.
7

Cook 1-2 minutes.
8

Add red pepper flakes to taste if you are using.
9

Add stewed tomatoes, breaking up with wooden spoon.
10

Add water, tomato paste and stir to combine.
11

Add 1 can kidney beans, simmer 10-15 minutes to cook veggies and heat through.
12

Chili can be frozen and reheated in the microwave.
13

Even better the next day!
14

Sometimes I add a little bit of frozen corn to the hot chili and wrap in a whole wheat tortilla.
15

Top with low-fat cheddar cheese and non-fat sour cream and it's complete!